Strawberry season at last: every early summer we look forward to the sweet, deep red and aromatic fruits. Not only are they a real treat, they are also healthy. Did you know that strawberries are richer in vitamin C than lemons? They are also packed with minerals and trace elements such as manganese, iron and potassium and have only 30 kcal per 100 grams. Strawberries do not ripen after harvesting, so only buy them when ripe. The fruits keep best if they are washed immediately before eating and stored in the fridge at a temperature between 7°C and 10°C.
Strawberries taste great as jam, in cakes or as ice cream - but have you ever cooked a complete meal with strawberries? Why not try our berry menu for two and be inspired by the versatility of strawberries.
Preparation: Peel the sweet potato, cut into slices approx. 1 cm thick, brush with olive oil and season with salt. Bake on a baking tray in the oven at 200°C for approx. 20 minutes until soft. Wash the strawberries, remove the greens and cut into slices. Cut the fresh goat's cheese into slices. Mix the salt, pepper, olive oil and balsamic vinegar together and pour over the goat's cream cheese - leave to infuse. Chop the mint into fine strips. Arrange the sweet potato on a plate, top with the rocket and then the goat's cream cheese, garnish with strawberry slices and mint.
Preparation: Rinse the prawns under cold running water, pat dry and remove the shell, tail and gut. Peel and finely dice the onion and garlic. Wash the strawberries, drain and remove the green parts. Cut the strawberries into quarters. Wash the tarragon, shake dry and finely chop the leaves. Heat the oil in a pan and fry the prawns for 4-5 minutes. Add the onions, garlic and butter and toss once. Then deglaze with white wine. Stir in the strawberries and tarragon and season with salt and pepper. Serve the prawn pan with crusty bread.
Preparation: Wash the strawberries, remove the greens and puree 75 g strawberries with 1/2 tbsp sugar, chill the puree. Mix together the mascarpone, quark, 1 tbsp sugar, lime juice and vanilla sugar. Cut 125 g of the strawberries into small pieces and carefully fold into the mascarpone cream. Break a ladyfinger into pieces, place the crumbs in a glass as the first layer and drizzle with a teaspoon of orange juice. Top with the mascarpone cream and then the strawberry puree. Repeat the process and then chill the strawberry tiramisu for at least an hour. Decorate with the remaining strawberries and mint before serving.
